Chickpea And Garlic Soup Recipe
Servings: 1
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Garlic clove, chopped, (I used 3)
- 1 pch Red pepper flakes
- 1 sm Rib celery, finely minced
- 1/2 sm Red bell pepper, finely minced
- 1 can (15-1/2-16 ounce) chickpeas, liquid removed
- 1 1/2 c. Broth
- 3/4 c. Tomato juice, (I used V-8) Salt to taste, (I omitted)
Directions
- Heat oil in medium saucepan. Add in garlic and pepper flakes. Cook gently, stirring till garlic is fragrant, 2 min. Add in celery and bell pepper; cok and stir till vegetables begin to soften, 3 min. Add in liquid removed chickpeas, broth and tomato juice. Cover and heat to a boil. Reduce heat to low; simmer gently till vegetables are soft, 10 min. Transfer to a blender and puree; add in salt to taste. Serve warm.
- Makes 4 small or possibly 2 largeservings.
- Note: simmer longer if using a hand blender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 597g | |
| Calories 192 | |
| Calories from Fat 128 | 67% |
| Total Fat 14.41g | 18% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1684mg | 70% |
| Potassium 613mg | 18% |
| Total Carbs 9.77g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.69g | 4% |
| Protein 5.97g | 10% |
